One more cookie for me please 🙂 !
The preparations for these spelt chocolate cookies with slivered almonds are super quick and easy. You mix all the ingredients, form the cookies, bake them, and they are ready to eat.
If you want to bake double the amount of cookies or halve the amount, just recalculate the ingredients. From the given measurements you get 18 nice big cookies. If you take less dough for one cookie you’ll get more cookie out of the dough :-).
The brown sugar gives the cookies their classic consistency and a mild caramel taste. Which perfectly harmonizes with the cacao, the vanilla extract, and the chocolate. The chocolate drops stay in shape after baking and give the cookies a nice chocolate crunch. The almonds complete the cookies perfectly.
If you have a little more time and want a stronger almond taste, you can slowly and gently roast the slivered almonds. And put them completely cooled down into the dough.
Recipe – for 18 pieces:
200g wholemeal spelt flour
100g chocolate drops (dark chocolate)
1 tsp baking powder
2 tbsp cacao
4 tsp vanilla extract
100g brown sugar
150g plant-based butter
100g slivered almonds
6 tbsp plant-based milk
Bake it: 160° degree celsius – 15 minutes
Take a bowl and mix the flour, baking powder, cacao, and brown sugar.
Add the plant-based butter, vanilla extract, and plant-based milk.
Mix everything together until you get a nice and smooth dough. Add the slivered almonds and 3/4 of the chocolate drops. And mix them with the dough.
Put the dough into the fridge for about 10 minutes.
Pre-heat the oven.
Take the dough out of the fridge and form the cookies and put them on a baking sheet. Spread the rest of the chocolate drops on top of the cookies.
Put the cookies into the oven and let them bake for 15 minutes. Take them out and let them cool down.
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